Beautiful Sunday Supper

Our year is nearly at an end. Next Sunday is the Feast of Christ the King, the last Sunday of the Church year. The following Sunday Advent begins, as the Church embraces a new liturgical year, with readings from Cycle B, and a focus on the Gospel of Saint Mark. For Catholics today, the Bible readings presented on Sundays are divided into Year A, Year B and Year C.

Before the Second Vatican Council (Vatican II), the Roman Rite of the Catholic Church had yearly readings that did not change from year to year. It simple began again with Advent. The Church, in her infinite wisdom, felt that dividing the readings into cycles rather than simply repeating the same ones over and over again would provide the faithful with a deeper awareness of the whole of God’s word. While this is true of the whole liturgical year, it is most evident during the seasons of Easter, Lent, and Advent. This allows the entire Gospel to be read during Sundays and Holy Days of Obligation over the course of three years. The Gospel of Saint John is read during Solemnity Feast Days and Holy Week. Saint Matthew is Year A (our current year); and Saint Luke is Year C. I will miss Matthew, he has had a lot to say. But I also look forward to getting reacquainted with Mark once more.

My generation grew up in a time when much of our lives revolved around Church and Family. The two were closely connected. We dressed for Mass. After Mass, having extended family gather when we were young was common place. As teenagers, we had evolved into our own circle of peers. But Sunday Supper was expected. It was a different time.

For me, nothing is more special than serving up chicken on Sundays. My guys love it, I feel all homey and it brings a sense of joy all the way around. Have a blessed and beautiful Sunday!

Rosemary Chicken
Cooking Spray as needed
2 teaspoons fresh Rosemary
1 tablespoon fresh Parsley
2 large boneless Chicken Breasts
Salt to taste
Black Pepper to taste
1 tablespoon Olive Oil
3 tablespoons Butter
1-1/4 teaspoon Minced Garlic
1/4 cup Chicken Stock
2 tablespoons Lemon Juice
1 Lemon for garnish
Rosemary Springs for garnish

Heat oven to 400-degrees. Spray a casserole dish with cooking spray, set aside.

Pluck Rosemary needles from the sprigs, mince and set aside. Snip parsley, set aside.

Cut each breast in half to create 4 smaller, plump breasts. Season chicken with salt and pepper, set aside.

Heat the olive oil in a large pan over medium high heat. Add the chicken, cook for about 4 minutes per side, or until browned. Transfer chicken to the prepared casserole dish.

Melt butt in a small bowl. Add minced rosemary, garlic, chicken stock and lemon juice. Whisk to blend, pour over the chicken. Place in the heated oven to bake for about 25 minutes or until chicken is cooked through. While the chicken bakes, cut lemon into wedges and set aside.

Remove chicken from the oven. Tip dish, spoon cooking liquid over the breasts. Sprinkle with parsley. Garnish with lemon wedges and rosemary sprigs. Serve directly from the casserole dish and enjoy.

Delicious with Rice Pilaf and Green Beans.

---

Remain in me as I remain in you, says the Lord